Put your ingredients into a shallow cookie tin and seal it well with duct tape so that it’s totally ‘leak proof’.

Put some ice and salt into the bottom of the bucket that will hold the cookie tin.

Here’s why we add the salt to the ice:
Because plain ice can only barely cool something to the freezing point of water, we will need to do something to make it much colder than that, since our ice cream mixture freezes at a lower temperature than water.
The ice cream freezes because the salt and the ice mix to make a substance with a lower freezing point than ice alone. This means that the ice and salt mixture must get even more heat from somewhere in order to melt.
Salty water freezes at a lower temperature than plain water. But the ice is made of plain water, so it melts at 0 degrees Celsius. Since the ice keeps melting, but the water no longer freezes (because there is only salt water, which doesn’t freeze at 0 degrees), the temperature goes down.
The heat gained by the ice as it melts is no longer offset by the heat given up by freezing water (since the water is no longer freezing back onto the ice). The heat gain has to come from somewhere else. It comes from the ice cream.

Place the sealed cookie tin into the bucket, setting it on top of the ice.
Add more ice and salt on top of the cookie tin.
Add the lid to the bucket and seal it well.
We sealed it on all sides, all around the bucket just to keep everything in place.

Now comes the fun part!

Kids and dog passed and kicked the bucket for 10 minutes.

We opened the bucket, and then the tin.

To our amazement – ice cream!

Everyone tried it and it was a hit. Even though it was made of only a few ingredients and no white sugar!